This issue "A" 10-29-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Almond Toffee Recipe
2. American Key Lime Pie
3. Apple cinnamon bars - Diabetic Friendly
4. Artichoke Salad with Roquefort Dressing
5. Austrian sweet cheese crepes with apricots-Diabetic Friendly
1. Almond Toffee Recipe

Sweet and salty all in one bite 

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


1 pound butter
2 cups sugar
6 Tablespoons water
2 Tablespoons white corn syrup
Pinch salt
1 teaspoon vanilla
2 packages (4 ounces each) German's sweet chocolate
1 cup almonds, coarsely ground


Combine butter, sugar, water, corn syrup, salt and vanilla in large heavy pot.  Cook, stirring constantly, until candy thermometer registers 290 degrees.  Pour onto 2 large buttered baking sheets with 1/2 inch sides.  Let cool.  Melt chocolate over hot, not boiling, water and spread over cool, hardened candy.  Sprinkle immediately with ground almonds.  (Sometimes, to harden chocolate, candy must be placed in refrigerator for a little while.)  When topping has hardened, break candy into pieces.

YIELDS:  About 2 pounds of toffee
2. American Key Lime Pie

Go green for a St. Patrick's Day dessert

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


1 baked, 9-inch pastry shell
1 envelope unflavored gelatin
1 cup sugar
1/4 teaspoon salt
4 eggs, separated
1/2 cup lime juice
1/4 cup water
1 teaspoon grated lime peel
Green food coloring
1 cup whipping cream
Sweetened whipped cream for topping
Grated lime peel, grated pistachio nuts and thin lime slices for garnish


Thoroughly mix gelatin, 1/2 cup of the sugar and salt in saucepan.  Beat together the egg yolks, lime juice and water; stir into gelatin mixture.  Cook over medium heat until mixture begins to boil, stirring constantly.  Remove from heat; stir in grated lime peel.  Add food coloring, sparingly, to tint a pale green.  Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.  Beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar.  Continue beating until stiff peaks are formed.  Fold into chilled gelatin mixture.  Whip cream and fold into mixture.  Pile into cooled, baked pastry shell.  Chill until firm.  Spread with additional whipped cream.  Stand lime slices all around edge of pie; garnish with grated lime peel and pistachio nuts.

3. Apple cinnamon bars - Diabetic Friendly

Preparation time: 20 minutes
Baking time: 4045 minutes 1 cup all-purpose white flour
1/2 cup whole wheat flour
1/2 cup plus 1/2 cup quick-cooking oats
1/2 cup plus 1 cup packed brown sugar
1/3 cup plus 2 tablespoons margarine, softened
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups peeled, diced apples
1/4 cup chopped pecans

Preheat oven to 350F. In a medium bowl, blend flours, 1/2 cup oats, 1/2 cup brown sugar, and 1/3 cup margarine. Press mixture into the bottom of a 9? x 13? pan. Combine remaining 1/2 cup oats, 1 cup brown sugar, and 2 tablespoons margarine with salt, cream of tartar, cinnamon, nutmeg, and cloves and mix. Add apples and nuts, tossing to coat. Spread mixture evenly on top of first layer. Bake until brown, 40 to 45 minutes. Cool and cut into bars.

Yield: 24 bars
Serving size: 1 bar (3 inches x 1.5 inches)

Nutrition Facts
Per Serving:
Calories: 137
Carbohydrate: 23 g
Protein: 2 g
Fat: 5 g
Saturated fat: <1 g
Sodium: 71 mg
Fiber: 1 g

Exchanges per serving:
1 1/2 starch
Carbohydrate choices: 1 1/2

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

4. Artichoke Salad with Roquefort Dressing

Ideal for a special dinner party

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


8 lettuce cups
8 tomato slices (1/4-inch thick)
8 large artichoke bottoms, canned or fresh
2 hard-cooked eggs, grated
2 ounces black domestic caviar, drained
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1/2 small onion, quartered
1 cup salad oil
2-1/2 ounces Roquefort cheese


Place ingredients on individual plates in the following order: lettuce cup, tomato slice, artichoke bottom, spoonful of grated egg, and a dab of caviar.  To mix dressing, place lemon juice, salt, sugar, onion and salad oil in blender and blend at low speed.  Add cheese and blend until cheese is chopped. (Be very careful not to blend too long.)  Serve Roquefort dressing over salad.  This is an elegant dinner party salad.

SERVES:  8Copyright 1968 The Junior League of Houston, Inc.  All rights reserved.  Visit The Junior League of Houston web site ( to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
5. Austrian sweet cheese crepes with apricots-Diabetic Friendly

Preparation time: 1 hour and 10 minutes
Austrian sweet cheese crepes with apricots

1 1/4 cups nonfat milk
1 large egg
2/3 cup flour
2 teaspoons margarine

1/2 cup yellow seedless raisins, soaked in hot water for 5 minutes and drained
15 ounces part-skim ricotta cheese
3 packets Equal sweetener
1 large egg yolk

1 large egg
1 cup nonfat milk
3 packets Equal sweetener

1/2 cup fat-free sour cream
1/2 cup 100% apricot fruit spread

To make crepes, whip together 1 1/4 cups nonfat milk, 1 egg, and flour until smooth. Heat a 7- to 8-inch nonstick skillet over medium heat. Add 1/4 teaspoon margarine and swirl around entire surface of the skillet. Pour in a scant 1/4 cup batter and immediately swirl to coat the bottom of the skillet. Cook until the edges are golden and the middle is solid (about 30 seconds). Carefully loosen and flip with a spatula. Cook second side about 15 seconds and invert onto a plate. Repeat the process until all batter is used (should make 8 crepes).

Preheat oven to 375F. To make filling, beat softened raisins, ricotta cheese, 3 packets of Equal, and egg yolk with an electric mixer until smooth and fluffy. To assemble crepes, place 5 tablespoons of the filling into the lower half of each crepe. Roll the crepe and place in a 9? x 13? baking dish. Repeat until all crepes are rolled.

To make custard, whip 1 egg, 1 cup nonfat milk, and 3 packets of Equal together with a whisk until smooth. Pour evenly over crepes. Place in preheated oven and cook for approximately 1520 minutes, until custard is set and edges are golden. Remove from oven and spoon dollops of sour cream, then apricot spread over the crepes. Serve immediately.

Yield: 8 servings
Serving size: 1 crepe (with 5 tablespoons filling, 1 tablespoon sour cream, and 1 tablespoon apricot fruit spread)
Nutrition Facts

Per Serving:
  Calories: 254
  Carbohydrate: 34 g
  Protein: 13 g
  Fat: 6 g
  Saturated fat: 3 g
  Sodium: 146 mg
  Fiber: 1 g

Exchanges per serving: 1 1/2 starch, 1 fruit, 1 medium-fat meat
Carbohydrate choices: 2
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.


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A CraftELady Mailing
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